Instructions

1. Sautéing the Onion

   Heat two tablespoons of ghee in a deep pot over medium heat, then add the chopped onion and stir until softened and light golden. · 5 min
2. Adding the Aromatics

   Add the minced garlic and whole spices (cinnamon stick, cardamom pods, and dried lime), and stir for half a minute until fragrant. · 1 min
3. Browning the Meat

   Add the meat pieces and sear them with the onion and spice mixture until browned on all sides. · 8 min
4. Simmering the Base

   Add the chopped tomatoes, tomato paste, mixed spices, and salt, stir the mixture well, and let it simmer for 5 minutes. · 5 min
5. Cooking the Meat

   Pour the boiling water over the meat, cover the pot, and let it simmer over low-to-medium heat until the meat is about eighty percent cooked. · 25 min
6. Adding the Maflooq

   Add the washed and drained maflooq grains along with the whole chili peppers, and gently stir to combine the ingredients with the broth. · 1 min
7. Cooking the Maflooq

   Cover the pot tightly and leave the maflooq over very low heat until the wheat is fully cooked and has absorbed the flavors while remaining soft and tender. · 20 min
8. Serving

   Ladle the maflooq onto a serving platter, arrange the meat pieces and chili peppers on top, and drizzle the remaining hot ghee over the surface before serving.

Nutrition / serving

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